Happy Sunday! This is my first time participating in Sunday Supper and I am thrilled. Since this week we are featuring New Cooking Adventures, I decided to take a stab at French cuisine by taking baby steps, or as they say in French, petits pas.  As a lover of all things French such as Chanel, Givenchy, Gaultier, Louboutin, Dior, Yves Saint Laurent, Lacroix and of course Veuve Cliquot, I decided to go with a French pasta dish. Pasta is my passion and this was a fun way to get my stilettos wet in the world of French cuisine. I pulled The Paris Cookbook from my collection and was drawn to Penne à la Moutarde et à la Ciboulette, or as we say in anglaise, Penne with Mustard and Chives. This simple, yet exquisite, dish won me over with its flavor and simplicity. My dream is to someday visit Paris and until I can make that happen, I am delighted with taking culinary journeys to the city of light via my little kitchen. I had such a great time with my first Sunday Supper and am looking forward to many more. Grab a glass of champagne and get ready to have a taste of Paris. Muah!

Penne with Mustard and Chives

Recipe courtesy of Patricia Wells from The Paris Cookbook

Ingredients

  • 3 Tablespoons Coarse Sea Salt
  • 8 oz Penne Pasta
  • 1 Cup Heavy Cream
  • 1 Large Egg Yolk (lightly beaten)
  • 2 Tablespoons French Dijon Mustard
  • Sea Salt, to taste
  • Freshly Ground White Pepper, to taste
  • 3 Tablespoons Finely Minced Chives, for garnish
  • Freshly Grated Parmigiano-Reggiano, for garnish

1. In a 6-quart pasta pot fitted with a colander, bring 5 quarts of water to a rolling boil over high heat. Add the 3 tablespoons of sea salt and the pasta, stirring to prevent the pasta from sticking, Cook until tender but firm to the bite, about 11 minutes.

2. Meanwhile, in a saucepan that is large enough to hold the pasta, combine the cream, egg yolk, and mustard. Whisk to blend. Season to taste with sea salt and white pepper. Bring to a simmer over low heat. Remove from the heat, cover and keep warm.

3. Remove the colander and drain the pasta, shaking to remove excess water. Immediately transfer the drained pasta to the sauce in the saucepan. Toss to evenly coat the pasta. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to warmed salad plates, individual gratin dishes or a large bowl. Garnish with minced chives and freshly grated cheese and serve immediately.

I had a fabulous time with my first #SundaySupper and am looking forward to many more. Take a look at these delicious recipes from our incredible contributors:

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Are you new to Sunday Supper? If so, please join the #SundaySupper conversation on Twitter tonight to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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